|
Ingredients
|
Quantity
|
|
Chicken
|
1 tray
|
|
Chopped onion
|
1
|
|
Small tomatoes paste
|
1 can
|
|
Red chilli
|
1
|
|
Cloves
|
2
|
|
Cardamom
|
2
|
|
½” cinnamon stick
|
1 piece
|
|
Bay leaf
|
1
|
|
Light whipping cream
|
1 carton
|
|
Dhania powder
|
1 tsp
|
|
Cumin powder
|
½ tsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder
|
1 ¼ tsp
|
|
½” ginger paste
|
1 piece
|
|
Garlic paste
|
6 pods
|
|
Fresh coriander
|
|
|
Salt
|
to taste
|
|
Turmeric
|
|
Heat oil
Add red chilli, cloves, cardamom, cinnamon stick, bay leaf until
the bay leaf turns golden brown.
Add the onion and fry for two minute.
Add the ginger garlic paste and fry for 4 - 6 minute.
Add chicken and fry for 5 minutes.
Sprinkle chilli, dhania powder, cumin powder and turmeric
Cover chicken + salt (add water if needed) and cook for around 15
minutes until ¾ cooked Add can of
tomato paste and cook on low heat.
Just before removing add the whipping cream and cook for a few
minutes. Add Garam Masala and coriander
leaves.
